Seared Scallops with Potatoes and Chanterelles

Thoroughly wash the potatoes and boil them for 15 minutes after the water comes to a boil. Drain and let them cool down slightly.

Pan-fry the potatoes over medium heat until golden brown. Lightly season the cooked potatoes with salt.

Pat the thawed sea scallops dry with paper towels. Place them in a bowl, drizzle with lemon juice, season with pepper and salt to taste, and let them marinate for 20 minutes.

Heat oil in a skillet for 2-3 minutes and add the garlic to infuse the oil with its aroma.

Place the sea scallops into the garlic-infused oil and sear them over high heat for about 1 minute on each side.

Add butter to the same skillet used for the scallops. Immediately toss in the chanterelles and cook until all the mushroom liquid has completely evaporated. Sprinkle in the flour and continue to sauté while stirring.

Pour in the heavy cream, mix thoroughly, and bring the sauce to a simmer until it thickens.

Return the seared scallops to the skillet and simmer over low heat for just 1-2 minutes until the sauce achieves the desired consistency.